Written by Kelsey Walker
Boss Files

Boss Files: Chloë-Charlotte Crampton

Photographed by Tina Michelle Finkel

We’re thrilled to be taking a seat with the incredibly talented chef Chloë-Charlotte Crampton today on on the blog. Chloe is a British actress turned private chef, nutritional coach, recipe developer, and food influencer based in Los Angeles. When Chloe was confronted with a life-changing diagnosis, she found solace and healing through food. She now uses her platform, Chloe’s Kitchen, to guide other young women through their own treatment and raise awareness for breast cancer. We’re excited and honored to share more of Chloe’s unique story.

We had the privilege of having her create a spring-inspired menu to share with our All Sorts Of audience, and got to know her as a creative. Please join me for this conversation and the recipes she’s created below.

Without further ado, Chloë-Charlotte Crampton.

 

 

a conversation with Chloë-Charlotte Crampton…
1

Let’s start from the beginning! Tell us a little about the journey that led you to where you are now.

I started out acting when I was 4 years old on-stage across the UK. I then made the transition to TV and film on BBC sitcoms and teen dramas. I moved to America to attend Lee Strasberg Theater and Film Institute in New York before making the jump to Los Angeles, where I continued working in film until I made the switch over to cooking full-time. Cooking has always been my hobby from a young age. I would bake recipes over and over again until it was perfect. I’d scribble down the recipes in notepads. When acting and I mutually went our separate ways, I ventured into the private chef world full-time. I started cooking for celebrities through an agency in Los Angeles that staffed me in their homes while continuing to develop my own recipes on the side and post them on my website. I’ve built a life here in Los Angeles with my husband and our rather large bernedoodle, Paddington.

2

What inspires you? What factors have played roles in the development of your cooking style?

My Nonna was from Northern Italy and moved to England when she was 19. This is where she met my grandfather and got married — similar to me moving from England to America and building a life overseas. Having a close relationship with her cemented my passion for cooking. Her whole day revolved around cooking dinner that night and feeding her loved ones. She taught me how to cook in her kitchen and I found her love of food and quality ingredients endlessly inspiring. Growing up in the English countryside, visiting the local farm shops also inspired my love of seasonal, local produce to cook with. I was lucky enough to grow up traveling with my family, which also introduced me to many different cuisines. We were less than an hour outside of London, which is such a multicultural city with incredible food — it’s always had a huge influence on my life. I love to cook with all sorts of flavors, spices, and different cuisines from all over the world. The grounding of everything has always being fresh, organic, and healthy.

3

What inspired you to seek certification as a nutrition coach? How does your passion for cooking influence your devotion to healthy living?

I was always someone who was mindful of what they put into their body. I have been through phases in my life where I didn’t eat meat for long periods — I was vegan or pescatarian. My parents and I always had intolerances to dairy and other things, so I grew up creating recipes that catered to dietary restrictions. When I was diagnosed with breast cancer, I launched myself into research mode and discovered even more about what is fed to the animals we eat and what is sprayed on the produce we consume. It felt like a natural evolution after my treatment to implement what I learned and get certified as a nutrition coach so I could teach others going through similar health journey’s. My goal is to become a full nutritionist within the coming years.

4

You speak a lot about your journey with breast cancer. How has this diagnosis shaped your life and approach to clean eating?

Being diagnosed with breast cancer with no family history at the age of 32 was a huge shock. Still being here today feels like a big accomplishment — considering the very aggressive nature of my cancer. My life is still filled with scans and doctors appointments while in remission. But, I feel grateful I caught it early and was my own advocate — pushing doctors and listening to my intuition when I first felt the lump. When I was diagnosed, it felt natural as a chef and someone who already had a keen interest and strong connection with food to venture deeper into nutrition and how it directly affects our health. It was the one thing I felt I could be in control of during times when I felt very out of control. It gave me a purpose and a focus through everything and I am now always looking to impart what I learned on to others. I try to keep my eating as clean as possible throughout my healing journey.

 

5

What can you share about the relationship between food and healing? What are some ways we can celebrate the medicinal qualities of food in our everyday life?

What we put into our bodies nourishes our cells. It becomes a part of us and how our bodies are fueled. If something is heavily processed and full of chemicals or ingredients we don’t understand, our bodies won’t understand them either. We can get sick if we eat badly. Sometimes, just in small ways — like disruptive stomach issues or skin flare-ups. Sometimes, bigger diseases like cancer and heart disease. I suggest that we stick to simple, organic, unrefined ingredients that are nutritious and healing for your body! Yes, organic food is a little more expensive, but you know what’s even more expensive and disruptive? Getting cancer in the middle of your life. Certain ingredients, like fresh turmeric, have powerful anti-inflammatory properties and can be used in a variety of ways — in soups, curries, stews, and teas. You can add black pepper to activate the curcumin in it. I like to add mushroom superfood powders into sweet treats or clean protein powders into snacks and smoothies for added protein. I eat and drink foods rich in antioxidants and vitamins — chia seeds, flax seeds, wild salmon, anchovies, nuts for omega fatty acids, kale, broccoli, lemon, and celery in your pressed juices. Avocado, coconut, pasture-raised eggs, and berries are also a part of my daily diet. Garlic and ginger are also great basic ingredients that can be incorporated seamlessly into so many dishes and help flush out toxins from the body. Your body needs a balance of all these things, plus good carbs and natural sugars, to function. You won’t ever hear of someone getting sick from eating too much fruit. So, steer clear of anything with chemicals or too many processed ingredients and your body will thank you.

6

Between developing recipes for your blog, cooking for clients as a private chef or for events, and working towards becoming a certified nutritionist, you juggle many different business ventures. Tell us what a typical day-in-the-life looks like for you.

I love that my week is always different! Being a classic Gemini woman, I get bored easily. And I love the variety my work brings. My days can look super different from eachother — maybe it’s planning a breast cancer event, advocating for other women, creating a beautiful dinner party for a client, or just cooking at home in my slippers and dropping it off to a client. I might also be cooking at a celebrity client’s home or doing a nutritional coaching day. Perhaps, I’m filming an episode of my YouTube series (that’s coming soon), working with a brand to create beautiful recipes for a campaign, or filming content at home in my kitchen. And in between all of that, you can find me working on my cookbook and nutrition certification.

But, I love to start my day with my green juice. Then, I make some breakfast, catch up on emails, have a cup of tea, go for a walk with my dog Paddington, do a peloton ride or a yoga class, go to the farmers markets and grocery stores for my clients, plan my coaching sessions, create recipes, post recipes, grab dinner with a girlfriend, or cook at home for my husband. I love to end the day with a book, writing up recipes on my website and editing content, taking a long hot bubble bath, drinking magnesium, and getting good quality sleep. I love the variety it all brings and am grateful for every moment I get to be here living life!

7

How do you seek to incorporate balance in your life?

My whole POV is about balance and leading my life with the 80/20 rule. Day-to-day and throughout the week, I like to eat super clean. I avoid dairy, refined sugar, processed foods, refined carbs, and red meat. I drink green juice and eat an anti-inflammatory, Mediterranean-influenced diet filled with organic fresh fish, white meat, and veggies or salads. I incorporate a lot of plant-based meals into my week. But on the weekend, or on vacation, I may want to have a cocktail on the beach, go out and enjoy some pizza and a glass of wine with friends, or have a date night with my husband at a new local restaurant. For these activities, I’m going to indulge myself! Because life is short, and I fought so hard to still be here enjoying it with the people I love.

8

What are your favorite rituals around food and eating with others? How would you describe your motivations behind entertaining and how can we make our gatherings a bit more special?

Feeding people is my love language. Cooking for someone I love fills my cup and allows me to show them how much I care. So inviting close friends and family I cherish over for dinners at our home is one of my favorite things to do. I like to create a warm inviting space with a curated playlist, candles, fresh flowers, and a signature cocktail or mocktail. I love natural wines too, of course. I love to create a menu rooted in mindfulness — taking into consideration my guest’s dietary needs and restrictions. I always find seasonal produce from the farmers market. I also like to thoughtfully plate and serve the food, family-style on pretty platters, so people can help themselves.

 

9

Do you have any cooking tips or kitchen hacks you could share with us?

  1. Always use good quality olive oil and organic, fresh, high-quality ingredients where possible. This will elevate the flavor of your dishes.
    2. Don’t be afraid to experiment with new ingredients and flavors. Cooking is supposed to be creative and fun!
    3. Always use a sharp knife. Blunt knives can cut your fingers.
    4. Taste as you cook, always checking for seasoning.
    5. Prep all your ingredients before you start cooking, it will make the process easier and smoother.
    6. Clean as you go for a quicker clean-up at the end.
    7. Save scraps for stock! I love to make stock in batches and freeze it for soups.

10

What’s next for you? How do you hope to see the impact of your work take form?

I’m currently working on a cookbook full of healthy, anti-inflammatory recipes. It’s also provides a realistic approach to nutrition. I talk about my journey through treatment and healing your body through food. But, I also write about how important it is to allow yourself to live, enjoy, and indulge with good quality ingredients.

Plus, I’m filming my own short YouTube series with some celebrity guests and clients! This will highlight what I do day-to-day with clients. I go to their homes, make clean swaps in their pantry, and teach them how to make some delicious healthy meals for them and their families.

I am working as an advocate for different breast cancer charities, such as the TNBC Foundation, and recently became a board member with The Fondle Project. I collaborated with them on an event during the fall where we raised money for cancer research.

I have some other fun collabs and events coming up this year and can’t wait to share more soon!

RAPID FIRE WITH CHLOE…

1.

Favorite place to visit to spark recipe inspiration?

All the farmers markets around Los Angeles. Or when I travel abroad to Europe — England is still endlessly inspiring to me with their fresh, local, farm-to-table sensibility.

2.

Most nostalgic snack or treat from childhood?

A cheese toastie with Branston pickle or baked beans on toast. Both are super British and really classic back home.

3.

Favorite space in your home?

Our living room! I adore the exposed brick fireplace and our picture window looking out over the Santa Monica mountains. The light in our space is dreamy.

4.

Most-used item in your kitchen?

My Le Creuset Dutch Oven and my Cast Iron Skillet. Both come close to my Kitchen Aid Mixer, which I also would find hard to live without.

5.

Current favorite cooking spice?

 

Sumac! Obsessed with using it for everything, from mocktails and chicken kebabs. And of course, my best anti-inflammatory friend: Turmeric, always.

 

6.

Currently watching?

Love Island UK, of course.

Chloe's Radicchio Salad

Prep Time: 15 min
Total Time: 20 min
Serve: 4-6
INGREDIENTS:

For the salad:

3-4 heads of radicchio rosa lettuce

1 cara orange, peeled and sliced into segments

2 blood oranges, peeled and sliced into segments

1 avocado, sliced

4 radishes, thinly sliced in a mandolin

1/3 cup roasted, unsalted pistachios, finely diced

For the vinaigrette:

1.5 tbsp dijon mustard

2 cloves garlic, crushed

1/2 shallot, finely diced

1 tsp honey

1/4 cup champagne vinegar

Maldon sea salt and black pepper (measured with the heart and the taste buds)

1/2-2/3 cup extra virgin olive oil

Dash of worcestershire sauce

Instruction:

Step 1: Prep your Veg!

Wash your lettuce and dry it thoroughly. Peel and cut your oranges into segments without any of the bitter white pith on it.

With a mandolin, on the thinnest setting, slice your radishes easily. Be careful, as mandolins are known to be very sharp and take off fingertips. If you don’t have a mandolin, you can use a knife and thinly slice them as evenly as possible.

Slice your avocado and arrange the leaves of the radicchio, avocado, orange segments, and radish in a circular pattern on the plate

Toast your pistachios in a dry pan for a minute or two, then dice them up and sprinkle over the salad.

Step 2: Make the Dressing!

Finely dice your shallots and add into a small bowl with crushed garlic, dijon mustard, and honey. Whisk to combine into a paste.

Add in champagne vinegar and whisk further. Start slowly pouring in your olive oil whilst whisking to emulsify the dressing until it’s thickened slightly and well combined.

Add in your salt, pepper, and worcestershire sauce to taste.

Step 3: Salad Time!

Spoon your dressing over your salad and serve fresh immediately. Yum!

Roasted Dijon Salmon

Prep Time: 15 min
Total Time: 45 min
Serve: 4
INGREDIENTS:

1 whole piece of alaskan king salmon (around 3lbs)

2 tbsp dijon mustard

1 tbsp honey

5 cloves garlic, crushed

Zest and juice of 3 lemons, plus one lemon sliced

3 tbsp olive oil

Maldon flake sea salt and black pepper to taste

2 whole shallots, peeled and sliced

2/3 cup white wine

2 cups fresh English peas, shelled

Fresh mint sprigs, finely diced

Instruction:

Step 1: Make the Salmon!

Preheat your oven to 375*F

Line a baking dish with parchment paper and a drizzle of olive oil, then place your whole piece of salmon on top.

In a small bowl, combine the crushed garlic, Dijon mustard, honey, olive oil, and lemon juice. Brush the mixture all over the pink flesh of the salmon. Sprinkle over a little Maldon sea salt and crushed black pepper.

Place into the oven to roast for 20 minutes.

Step 2: Onto the Peas! 

Bring a pot of salted water to a boil. In a separate sauté pan, drizzle in a generous amount of olive oil.

Add in your sliced shallots, crushed garlic cloves, salt, and pepper. Sauté in the oil until softened.

Now, add in your zest and juice of 2 lemons and your white wine. Sauté for another 5 minutes until the liquid has reduced in half.

Once your water is boiling in your pot on the side, add in your fresh-shelled peas. Boil for 3 minutes and drain.

Toss the peas into a bowl of ice water you have ready. This will shock the peas and keep their bright green color. Drain the peas again and add them into the sauté pan to quickly combine with the shallots and garlic mixture and toss to combine for 1 minute.

Mash the peas with a potato masher a little so some of the peas are roughly smashed but not all of them, and remove from the heat.

Step 3: Serve and Enjoy!

Remove the salmon from the oven and onto a large serving platter. Place the peas scattered around and on top of the piece of roasted salmon and decorate with some fresh slices of lemon, diced fresh mint, and if you can get them, some fresh pea tendrils. I like to find them at the farmers markets around LA.

Enjoyed best with a crisp glass of Sauvignon Blanc! Enjoy! x

Blood Orange Olive Oil Cake

Prep Time: 30 min
Total Time: 1 hour
Serve: 6
INGREDIENTS:

For the cake:

1 1/3 cup olive oil

1 cup Greek or European plain yogurt

2 cups almond flour

2 cups gluten-free flour

4 eggs

1 1/2 cup cane sugar

2 tsp vanilla extract

1 tsp baking soda

1 tsp baking powder

Pinch of sea salt

2 Blood oranges

1/2 cup muscovado sugar or light brown sugar

Powdered sugar to dust on top

For the filling:

8 oz mascarpone cheese

1 cup heavy cream

2/3 cup powdered sugar

1 tsp vanilla extract

Pinch of sea salt

Instruction:

Step 1: Bake the Cake!

Preheat your oven to 350*F.

Line two 9-inch round cake pans with parchment paper cut to shape for the bottom and spray with olive oil on the sides to make it non-stick.

Slice your blood oranges as thin as you can. I like to use a sharp mandolin on the thinnest setting. The thinner the better because they will be eaten, skin and all.

Sprinkle your light brown or muscovado sugar into one of the parchment-lined cake pans. Then arrange your blood orange slices around it in a circle, overlapping slightly making them look neat and beautiful.

In the bowl of your stand mixer with the paddle attachment, whisk together the yogurt, sugar, and eggs with vanilla extract until combined. Add in your olive oil slowly while your mixer is on. Then in a large bowl, combine your flours, baking soda, baking powder, and salt and slowly add a little at a time into the stand mixer while it’s on until it’s all gone.

Divide the mixture evenly between the two cake pans, and pop them into the oven for 20-25 minutes until risen and golden brown. You can pull them out to test them with a knife. If it comes out clean, they are ready. If it doesn’t, leave the cake in for another 5 minutes until finished.

Let the cakes cool for 15-20 minutes and then turn them out onto a wire rack to finish cooling.

Step 2: Make the Filling!

While they cool, let’s work on our frosting filling! In the bowl of your stand mixer again, but this time with the whisk attachment, add in your mascarpone, heavy cream, powdered sugar and vanilla extract.

Whisk at medium speed for about 2 minutes and then add in the pinch of sea salt. Keep whisking until it thickens and when it’s ready it looks smooth and peaks will form. Don’t over whisk it. Don’t walk away from it. It goes from watery to ready in a split second, and then over whisked and grainy quickly, trust me. You’ll see when it’s done and you can test.

Step 3: Serve it up! 

Now the cake is completely cool, add in the frosting on the bottom piece of the cake and smooth out to the edges.
Place the slices on top with the oranges facing up. Serve and enjoy!

SHOP THIS DINING SCENE…

Reclaimed Footed Tray

$84

Handmade Oval Board

$140

Provence Dinnerware

From $18

Nour Ceramic Dinnerware

From $24

Ariel Dinnerware

From $16

Oil Bottle

From $68

Florence Cake Serving Set

$48

Handmade Brass Serving Utensils

$87

Solo Gold Flatware

$75

Anika Napkin

$32

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